Friends & Family Egg Casserole – GF & DF

Posted on July 22, 2013 by Jennifer Grace

Can flavorless food be eaten without salt?
Or is there any taste in the white of an egg? Job 6:6 (NKJV)

Here is the perfect egg dish for breakfast or dinner, and even makes great leftovers for lunch. I recently updated this recipe to make it diary free for my son and me. It still turned out delicious, especially served with Gluten Free Banana Muffins. What a yummy meal! Thank you for our dear friends the Nash and Johnson families who have served egg casserole to us on our visits!

Friends & Family Egg Casserole – Gluten-Free and Dairy-Free

2 large potatoes, peeled, diced, and cooked in microwave (or substitute cauliflower if you are not eating potatoes)
1/2 cup onion, chopped
1 red pepper, chopped
veggies of your choice (i.e. asparagus, mushroom, brocolli, etc.)
15 eggs
2/3 cup almond milk or goat’s milk

salt and pepper
1 cup Daiya cheddar cheese substitute or goat cheddar, optional

Preheat oven to 350 degrees. Oil a 9 x 13 inch casserole dish. Place the cooked potatoes in the bottom of the dish. Saute the onions and peppers, and other veggies, as desired. Layer on top of potatoes. Whisk together eggs and almond milk, salt and pepper and your favorite seasonings (my oldest son likes cayenne pepper, tumeric, garlic and oregano). Pour over veggies. Sprinkle shredded Daiya cheddar cheese on top. Bake for 45 minutes or until done.

This casserole may be refrigerated overnight and baked in the morning, if you wish.
Serve with fruit and muffins, a great meal for any time of day!

Here’s a link to the gluten-free banana muffins: https://www.myteacuppprayers.org/2011/06/gluten-free-banana-muffins/

A friend loves at all times,
And a brother is born for adversity. Proverbs 17:17 NKJV

Impossible Pie

Posted on July 8, 2013 by Jennifer Grace

Impossible Pie (Gluten-free and Dairy-free)
Heat oven to 400 degrees.
Oil a glass pie plate with coconut oil.
Sprinkle 1 cup shredded Diaya cheese in bottom of pie plate.
Top with any of your favorite veggies (i.e. green peppers, black olives, tomatoes)

In a blender combine:
1-1/2 cups almond milk
4 eggs
1 cup rice flour
1 teaspoon baking soda
3/4 teaspoon salt
dash nutmeg
Mix in blender for 15 seconds. Pour over veggies in pie plate.

Bake 40-50 minutes, until golden brown and firm.
Cool 5 minutes. Serve with a fresh salad.

“With men this is impossible, but with God all things are possible.” Matthew 19:26 NKJV

Peanut Butter Balls

Posted on June 25, 2013 by Jennifer Grace

Absolutely the best, yummiest, easiest, quickest, protein-filled snack you can make for your family is Peanut Butter Balls!

I’ve been making this gluten-free treat with my kids since they were little. The recipe first came from my sister who found it in a Ranger Rick magazine. If you’re feeling hungry between meals, one peanut butter ball is just the snack to pick you back up!

Check out these ingredients:
1 cup oatmeal (gluten-free)
1 cup powdered coconut milk
1/2 cup peanut butter
1/2 cup honey
shredded coconut (optional)

Mix together oatmeal, powdered milk, peanut butter, and honey. Shape into balls. Roll in coconut, if desired. Store in air-tight container in fridge.

You won’t have to store them long, they will be eaten in a hurry! Enjoy, and God bless your healthy eating!

If the Lord delights in us, then He will bring us into this land and give it to us, a land which flows with milk and honey. Numbers 14:8 NKJV

The Best Brownies – GF

Posted on March 21, 2013 by Jennifer Grace

If you want a tray of the BEST Gluten-Free Brownies, we have a recipe just for you. This started as a famous Clement Brownie recipe, named for our cousins in Minnesota and Illinois. We modified it to remove the gluten.

Ingredients:

1 cup coconut oil, melted
2 cups coconut sugar
4 eggs
2 teaspoons vanilla
1 cup rice flour
1/2 cup tapioca flour
3/4 cup cocoa
1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Enjoy Life chocolate chips

Preheat oven to 350 degrees. Oil a 13 x 9-inch baking pan. In a medium bowl, mix together the dry ingredients: flours, cocoa, guar gum, baking powder, and salt. Set aside. In a stand mixer, cream the coconut oil and sugar. Add the 4 eggs and vanilla, mixing the batter well. Add half the dry ingredients to your mixture and stir. Add remaining dry ingredients, stirring until well mixed. Fold in 1 cup chocolate chips. Using a rubber scraper, spread the brownie batter into your prepared baking pan. Bake for 35-40 minutes, cool, cut, and enjoy! This is wonderful right out of the oven with a scoop of coconut ice cream.

Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13 (NKJV)

Giant Chocolate Raisin Cookies

Posted on February 17, 2013 by Jennifer Grace

A little late for Valentine’s Day, but not too late to make for your sweetheart…Giant Chocolate Raisin Cookies!

My son Kevin whipped these up for me last week, using a recipe from the library and GlutenFree Mama Flour. They are so yummy we can’t wait for Kevin to make them again. Thank you, Kevin!

Ingredients:

2 cups GlutenFree Mama Coconut Blend Flour (or gluten-free flour blend of your choice)
1 teaspoon xanthan gum
1/2 cup cocoa
1 teaspoon salt
1 teaspoon baking soda

3/4 cup coconut oil, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla

2 cups Enjoy Life chocolate chips
1 cup raisins

Preheat oven to 350 degrees. In a medium bowl mix the dry ingredients: flour, xanthan gum, cocoa, salt and baking soda. Set aside. In a large mixing bowl, cream coconut oil and sugars together. Add eggs and vanilla and mix well. Stir half the dry ingredients into the oil mixture, then stir in the other half until well mixed. Fold in the chocolate chips and raisins.

Oil three 9-inch cake pans. Divide dough into three sections and spread into the cake pans (it will be thick and lumpy with all the raisins and chips). Bake all three pans for 20 minutes. Remove from oven and allow to cool on racks before removing from pans.

You now have three Giant Chocolate Raisin Cookies to eat or to share! Happy belated Valentine’s Day!

Beloved, let us love one another, for love is of God; and everyone who loves is born of God and knows God. 1 John 4:7 (NKJV)

Chocolate Chip Pudding Cookies

Posted on January 30, 2013 by Jennifer Grace

Soft, moist and delicious…the pudding and cookie lovers in your life will love these gluten-free cookies!

Ingredients:
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca flour or arrowroot starch
1/3 cup sorghum flour
1 1/2 teaspoons xanthan or guar gum
1 1/2 teaspoons baking soda
1 1/2 cups coconut oil
1 cup brown sugar
1/2 cup white sugar
1 6-serving package instant pudding (1/2 cup dry)
1 1/2 teaspoons vanilla
3 eggs
2 cups Enjoy Life chocolate chips
1 1/2 cups nuts (optional)

Mix flours, xanthan gum and baking soda in a medium bowl and set aside. In a large bowl, combine coconut oil, sugars, dry pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips and nuts (if desired). Batter will be stiff. Drop by rounded teaspoons onto cookie sheets lined with parchment paper. Bake for 9 minutes at 375 degrees, cool, enjoy and share! Makes 5-6 dozen cookies.

Special notes: 3 1/3 cups flour are needed for this recipe. You may experiment with various amounts of gluten-free flours you have on hand. The flours above are the ones that worked well for me. Double check your pudding box to make sure it is instant and gluten-free. My box had modified food starch, but it was listed as corn starch which is gluten-free.

Keep up the good work of reading labels and practicing with new flours; it is worth the effort for your gluten-free diet!

Praise the Lord! Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 106:1 (NKJV)

Forgotten Cookies – GF

Posted on December 12, 2012 by Jennifer Grace

I almost forgot to share this recipe with you! Here’s a quick way to use up extra egg whites you may have on hand. These treats are simply gluten-free with only 3 ingredients and no flour. You will want to remember these cookies when you do your holiday baking!

Ingredients:
2 egg whites
1/2 cup sugar
1 cup Enjoy Life chocolate chips, pecans, and/or coconut

Preheat oven to 350 degrees. In a large bowl, beat eggs whites until stiff peaks form. Add the sugar and continuing beating until stiff again. Fold in your extras…chocolate chips, pecans or coconut.

Line a cookie sheet with aluminum foil. Drop batter by rounded teaspoons onto the cookie sheet.

Now, here is the important part: REMEMBER to turn OFF the oven. Then, put the cookies in the oven for 4 hours or overnight. Remove cookies from oven, place in a covered container and share!

Also, before you turn the oven on again, REMEMBER you put those cookies in there!

…forgetting those things which are behind and reaching forward to those things which are ahead, I press toward the goal for the prize of the upward call of God in Christ Jesus. Philippians 3:13b-14 (NKJV)

Seven Layer Cookie Bars – GF

Posted on November 27, 2012 by Jennifer Grace

And on the seventh day God ended His work which He had done, and He rested on the seventh day from all His work which He had done. Genesis 2:2 (NKJV)

Seven has always been one of my favorite numbers because it is God’s perfect number. His creation story is seven days, the Israelites marched around Jericho for seven days, we are to forgive seventy times seven, etc. Use this recipe with your kids as a fun way to discuss these Bible stories!

These Seven Layer Cookie Bars are gluten-free when made with an 8 oz. box of gluten-free graham crackers. S’moreables was the brand I found at our local co-op.

Last week I shared a fairly healthy date bar recipe with plenty of oats and dates for fiber. This week I have for you a treat more on the candy-bar lines. Better cut this one into small pieces to enjoy during the holidays!

Seven Layer Ingredients:
1) 1/2 cup butter (1 stick)
2) 1 – 8 oz. box graham crackers, crushed into crumbs
3) 1 cup coconut
4) 1 cup chocolate chips
5) 1 cup butterscotch chips
6) 1 can sweetened condensed milk
7) 1 cup nuts, chopped

Heat oven to 350 degrees. Place butter in 9 x 13 inch pan and melt in oven. Sprinkle graham cracker crumbs over butter and mix to cover pan bottom. Top with remaining layers in this order…coconut, chocolate chips, butterscotch chips, condensed milk and nuts. Bake for 30 minutes. Remove from oven and allow to cool before cutting into bars. Guard well!

p.s. I’d love some comments on how to make this dairy-free, too!

But it came to pass on the seventh day that they rose early, about the dawning of the day, and marched around the city seven times in the same manner. On that day only they marched around the city seven times. Joshua 6:15 (NKJV)

Then Peter came to Him and said, “Lord, how often shall my brother sin against me, and I forgive him? Up to seven times?”Jesus said to him, “I do not say to you, up to seven times, but up to seventy times seven. Matthew 18:21-22 (NKJV)

Daddy’s Date Bars – GF

Posted on November 19, 2012 by Jennifer Grace

A neat way to pray for someone is to bake them a treat or take them a meal. While you are cooking, you are thinking of that person and praying for him/her! Here is a treat I’m baking for my Daddy to take on our next visit. Get well, Daddy!

Daddy’s Date Bars (gluten free variety)

Ingredients:
3 cups chopped dates
1 and 1/2 cups water
3/4 coconut oil
3/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown rice flour
3/4 cup sorghum flour
1 teaspoon xanthan gum
1 and 1/2 cups oats (gluten-free)

Cook dates and water in a small saucepan over low heat until thick. Cool. In a medium bowl, combine coconut oil and sugar. In another bowl, combine salt, baking soda, brown rice flour, sorghum flour and xanthan gum. Add flour mixture to butter and sugar, along with oats. Mix until crumbly. Press half the crumb mixture into a greased 9 x 13 inch pan. Spread cooled dates over filling. Drop remaining crumb mixture over top. Bake at 400 degrees for 25 minutes. Cool, cut and share!

I like to store these in the frig so they last longer. You will want to bake a batch of these for your holiday gatherings!

Dates remind me of the question, “What date is Jesus returning?” Scripture tell us…
“But of that day and hour no one knows, not even the angels in heaven, nor the Son, but only the Father.” Mark 13:32 (NKJV)

French Toast – Gluten-Free

Posted on November 5, 2012 by Jennifer Grace

…You give them something to eat. Matthew 14:16 (NKJV)

My family loves French Toast for breakfast or dinner. Here is a recipe we can all enjoy together, using gluten-free bread and dairy-free milk.

Ingredients:
10-12 slices gluten-free bread
4 tablespoons coconut oil, melted, plus extra for frying
2 eggs, beaten, farm-fresh, pasture-raised
1 cup almond milk or goat’s milk
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla

Combine all ingredients, except the bread. Heat a griddle to medium-high heat. Grease with coconut oil. Dip gluten-free bread slices into the egg mixture, coating well on both sides. Place on greased griddle, frying on both sides until golden brown. Repeat until batter and bread are used up. Serve with your family’s favorite toppings (real maple syrup, honey, cinnamon, strawberry jam, etc.). Delicious!

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

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